Aquachili (Shrimp)

Shrimp Aguachili

San Carlos, Mexico. August 2022

This is a spicy type of Ceviche, popular throughout mainland Mexico. It's much easier to make than my normal ceviche, but can be too spicy for some.

Ingredients:

• One pound (uncooked) shrimp. The medium sized shrimp are better for this recipe. If I have a mixture of sizes I save the large shrimp for coconut shrimp, and use the smaller ones for Aguachilie or cevichie
• 2-3 serrano chilies (Beware - these chilies can be hot!)
• ½ cup fresh squeezed lime juice
• 1/3 cup cilantro
• ½ tsp salt and pepper (to taste)
• ½ small red onion, thinly sliced
• ½ cucumber
• 1 Avocado

Preparation:

• Shell, butterfly and de-vein the shrimp.
• In a blender or food processor blend the chilies, lime juice, salt/pepper, and cilantro.
• Pour the blended mixture over the shrimp. Cover the shrimp with sauce and refrigerate until the lime juice has “cooked” the shrimp. (about 4-6 hours) Stir occasionally.

Serving:

• Transfer shrimp and juice into serving dish.
• Sprinkle thinly sliced red onion on top.
• Garnish with slices of cucumber and thin avocado wedges.
• Serve with tostada chips.

Toads